Home style Kung Pao diced chicken

Home style Kung Pao diced chicken

Introduction:

"Normally, Gongbao diced chicken should be composed of diced chicken, peanuts and dried peppers. As we all know, I've never been a conformist. Therefore, our ingredients and condiments today are slightly changed, but we can guarantee that it tastes great."

Production steps:

Step 1: remove the bone and dice the chicken leg.

Step 2: dice cucumber, pepper, salt, soy sauce, oyster sauce, cooking wine, vinegar and a little water.

Step 3: blanch chicken, add salt, pepper and dry starch, stir and marinate for 10 minutes.

Step 4: deep fry the pepper oil, take out the pepper, saute the onion, ginger, garlic, dry red pepper, pour in the diced chicken and turn well.

Step 5: add sauce: salt, soy sauce, oyster sauce, cooking wine, vinegar, water, stir evenly.

Step 6: add cucumber and green pepper and stir fry them. Turn off the heat and add peanuts. Stir fry with monosodium glutamate and essential oil.

Materials required:

Chicken leg: moderate amount

Cucumber: moderate

Cooked peanuts: right amount

Red pepper: right amount

Zanthoxylum bungeanum: right amount

Dry red pepper: right amount

Scallion: right amount

Ginger: right amount

Minced garlic: right amount

Salt: right amount

Soy sauce: moderate

Cooking wine: moderate

Starch: right amount

Pepper: right amount

Sesame oil: appropriate amount

Oysters: right amount

MSG: right amount

Note: later: the failure rate of chicken leg meat is the lowest. It's very tender. If you use oyster sauce, you don't need to thicken it. The soup is very thick. The whole fire. Because I've been on fire recently, I didn't put dry pepper today, but as mentioned in the steps, you can add it as you like. Reference quantity: three chicken legs, 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp salt, 1 tbsp vinegar, 1 tbsp cooking wine.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: salty and sweet